Iced Pumpkin Cookies
Description
This iced pumpkin cookies recipe makes soft pumpkin cookies, perfectly spiced with warming cinnamon, nutmeg, and clove spice, then drizzled with icing.
Ingredients
•
2 1/2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1/2 teaspoon salt
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1 1/2 cups white sugar
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1/2 cup butter, softened
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1 cup canned pumpkin puree
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1 egg
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
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3 tablespoons milk
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1 tablespoon melted butter
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2
Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a medium bowl until well combined.
3
Cream sugar and butter together in a large bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla extract; beat until creamy. Mix in flour mixture until combined.
4
Drop tablespoonfuls of cookie dough onto the prepared pans; flatten slightly.
5
Bake in the preheated oven until centers set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack; cool to room temperature, about 30 minutes.
6
Stir confectioners' sugar, milk, butter, and vanilla extract togeher in a large bowl until smooth. Add more milk as needed to reach desired drizzling consistency.
7
Drizzle icing over cooled cookies with a fork.